Preparation

Blackberry Brine Directions For two chicken breasts, mix two cups warm water in a large glass mixing bowl with one half cup blackberry shiraz preserves, one quarter cup verjus and two heaping tablespoons sea salt. Stir well until salt and preserves dissolve.

Wash and dry chicken breasts and place in a zip-lock bag. Pour brine into zip-lock bag, close tightly and place on a plate in the refrigerator for two hours. Turn zip-lock bag over on the plate and place back in the refrigerator for an additional two hours.

Remove chicken breasts from brine, rinse chicken breasts with water and dry chicken breasts with a paper towel. Rub one tablespoon of blackberry rub on each side of chicken breasts. Grill chicken breasts on medium heat covered for five minutes. Gently flip chicken breasts over and grill on medium heat covered for an additional five minutes. Gently flip chicken breasts over and grill on medium low heat uncovered for three minutes. Gently flip chicken breasts over and grill on medium low heat uncovered for an additional three minutes. Check chicken breasts for doneness by inserting a meat thermometer in the center of the breast for an internal temperature of 160 degrees. Remove chicken breasts from grill and let rest for five minutes. Note: internal temperature of chicken breasts will rise to 165 degrees while resting.

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